A husband with a migraine and long day at University and work, were not exactly conducive to creating a masterpiece. However everything is solved with salty and creamy cashew nuts!
One of my favourite memories of Thailand was visiting an open air market. The range of produce there was outstanding, it’s no wonder the Thai people avoid supermarkets.
Today I’ve adapted a recipe that I learnt when I was in Chiang Mai on my cooking course. Full of colour and flavour, serve this dish with a generous dose of rice for an easy and tasty mid week meal.
Kai pad med ma-maung
1 Tbsp of Oil
200 grams of Skinless Boneless Chicken (Thigh or Breast)
4 – 5 Cloves of Garlic
1 Carrot – thinly sliced
1/3 of a large red chilli
1/2 cup of Stock or Water
1 bunch of Kale (Chinese Broccoli)
1 Stalk of Celery Chopped
25 g of Mung Bean Sprouts (for garnish)
2 Tbsp of Oyster Sauce
1 Tbsp of Soya Sauce
1 Tbsp of Fish Sauce
20g or 1 Tbsp of Palm Sugar (Or Brown sugar)/
1 Capful of Whiskey or Wine
- Finely chop the onion, garlic and chilli.
- Prepare your chicken and carrots by slicing them thinly into bite size pieces.
- Roughly chop the Chinese Kale and Celery and set aside
- Combine the Oyster, Soy and Fish Sauces with the Palm sugar in a small bowl, stir and then set aside to add later.
- Heat the oil in a large frying pan over a medium-high heat, when the oil starts to smoke slightly the pan is hot enough.
- Add the garlic and cook for three seconds.
- Then add the onions, chilli and chicken, cook for three minutes or until the chicken is browned (you can’t see any pink).
- Add the stock and celery and stir, bring to a simmer and then add the Oyster Sauce mixture.
- Toss/Stir to combine.
- Add the cashew nuts and kale and stirfry for 1 minute.
- Pour in the whiskey or alcohol, stir and then remove from the heat.
- Serve over steamed white rice with a garnish of sprouts.
A red curry from scratch is on the cards tomorrow – wish me luck.
– Ginga Musings